Ingredients for about 12 pieces:
For the sponge:
4 eggs (M)
125 g sugar
2-3 tablespoons hot water
1 packet of bourbon vanilla sugar
120 g buckwheat flour
40 g wheat flour
2 level teaspoons baking powder
For the filling:
6 sheets white gelatine
700 g cream cheese, 5 % fat in dry matter
200 g low-fat yogurt
50 g sugar
2 tsp. grated organic lemon peel
1 jar (400 g) wild cranberries
200 ml whipped cream
Also:
1 sachet cake glaze powder-red
200 ml red fruit juice
200 ml whipped cream
1 sachet of cream thickener
Preparation:
1. Separate the eggs. Beat egg whites until stiff, adding about 1/3 sugar. Beat egg yolks with the remaining sugar, water and vanilla sugar until foamy. Beat the egg whites on top. Mix buckwheat flour with wheat flour and baking powder and sift on top. Fold everything in loosely with a whisk. Line the bottom of a
springform pan (26 cm diameter) with baking paper. Pour in the dough. Bake in
preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) approx. 25-30 minutes. Let the base rest in the pan for 10 minutes. Then carefully from the mold.
2. Soak gelatine in cold water for 5 minutes. Mix cream cheese with yogurt, sugar and lemon zest. Heat the cranberries (except for 2 tablespoons for the glaze) in a small saucepan. Squeeze gelatine and dissolve in it. Then stir briskly into the cream cheese mixture. Refrigerate until the mixture begins to gel. Whip the cream until stiff and fold in.
3. Cut the cake base in two horizontally. Assemble the cake layers with the
Assemble with the cranberry cream. Place in refrigerator for 3-4 hours.
4. Mix cake glaze powder with fruit juice in a small saucepan. Add remaining
Add remaining cranberries. Bring to a boil once while stirring. Spread the glaze on the spread on the cake base. Allow to set briefly in the refrigerator. Then carefully remove the cake ring. Whip the cream until stiff, adding the cream thickener. Brush the edge of the cake with cream.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.
Calories: 383
joules: 1606
Protein: 12,1 g
Fat: 15 g
Carbohydrates: 49 g
Carbohydrates: 49 g
(FoodCentrale by ddp images)
